For this variety I replaced the oil with 1 cup pumpkin puree and ½ cup chopped pecans. Sprinkle a mixture of cinnamon sugar in the greased pans and on top of batter. Icing for Pumpkin Bread: ½ cup powdered sugar, ¼ tsp pumpkin pie spice mixed with 3 teaspoons water, add more water for smooth consistency if desired and a few toasted pecans on top.

I baked these mini loafs at 325 degrees and began checking them at 25 minutes. I didn’t want these little guys getting dry!

Comments

I absolutely love the fact that you replaced fat with pumpkin puree.
FUnny is I don’t like pumpkin pie, but I love pumpkin cookies, cakes and I’m sure a bite of your pumpkin bread would send me to a happy place. Yummy.

O.K., this virtual friendship thing is not working out so much for me any longer. You keep baking these friendship breads and I my have to try and talk my husband into moving down the street from you. I promise I’ll only come over when you are baking…I’ll bring the coffee or wine if it’s an evening visit

Paula, if you move down the street, we’d never get out of the kitchen. I could see it now-renovate the whole house to be a kitchen! Murphy beds fold out of the walls for the occasional nap. LOL!!! Would be WONDERFUL!

I put pumpkin in EVERYTHING – all year long! (I actually have a “pumpkin” section in my recipe file…) I’m so happy to see I’m not alone. This looks delicious and I will definitely be making these little beauties soon. It was so great meeting you this weekend! -Emily

WELCOME!
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